Ledward / Taylor / Lawrie Upgrading Waste for Feeds and Food

Proceedings of Previous Easter Schools in Agricultural Science
1. Auflage 2013
ISBN: 978-1-4831-6187-7
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 332 Seiten, Web PDF

Upgrading Waste for Feeds and Food considers how wasted or underutilized nutrients could be recovered and upgraded in order to make more food available, either directly or through animal intermediaries. This book assesses what progress had already been made in seeking a solution to the problem of large quantities of food being wasted. The topics discussed include the world outlook for food, sources of food waste, and recovery and utilization of protein from slaughterhouse effluents by chemical precipitation. The silage production, use of microbiological agents in upgrading waste for feed and food, and underutilized proteins for beverages are also elaborated. This text likewise covers the crude pectate gelling agents in heat processed foods and utilization of food wastes as raw material in the pet-food industry. This publication is a good source for agriculturists, nutritionists, and food technologists concerned with recovering wasted food.

David A. Ledward is Emeritus Professor of Food Science at University of Reading and is the founding editor and Editor-in-Chief of the journal Meat Science.

Autoren/Hrsg.

Ledward, David

Taylor, A. J.

Lawrie, R. A.

Inhaltsverzeichnis

1;Front Cover;1
2;Upgrading Waste for Feeds and Food;4
3;Copyright Page;5
4;Preface;6
5;Acknowledgement;7
6;Table of Contents;8
7;PART I: SOURCES;12
7.1;CHAPTER 1. WORLD OUTLOOK FOR FOOD;14
7.1.1;Introduction;14
7.1.2;World population;14
7.1.3;Energy resources for agriculture;16
7.1.4;Land resources;19
7.1.5;The land-energy tradeoff;20
7.1.6;Water resources;20
7.1.7;Food waste and losses;21
7.1.8;Conclusion;22
7.1.9;References;22
7.2;CHAPTER 2. SOURCES OF FOOD WASTE—UK AND EUROPEAN ASPECTS;26
7.2.1;Introduction;26
7.2.2;Wastage losses before food processing;26
7.2.3;Estimating food wastage;29
7.2.4;Waste in food processing;30
7.2.5;Food waste in catering;35
7.2.6;Domestic food waste;36
7.2.7;Conclusions;37
7.2.8;Acknowledgements;37
7.2.9;References;37
8;PART II: RECIVERT OF FOOD WASTE;40
8.1;CHAPTER 3. RECOVERY AND UTILIZATION OF PROTEIN FROM SLAUGHTERHOUSE EFFLUENTS BY CHEMICAL PRECIPITATION;42
8.1.1;Introduction;42
8.1.2;Properties of proteins;43
8.1.3;Precipitation of proteins;45
8.1.4;Process comparisons;51
8.1.5;Recovered solids;53
8.1.6;Utilization of recovered solids;55
8.1.7;Appendix 3.1;58
8.1.8;References;59
8.2;CHAPTER 4. ULTRAFILTRATION IN THE RECOVERY OF FOOD WASTE;62
8.2.1;Introduction;62
8.2.2;Types of membrane;64
8.2.3;Membrane configurations;66
8.2.4;Membrane polarization;69
8.2.5;Membrane fouling;70
8.2.6;The dairy industry;70
8.2.7;Vegetal extracts;75
8.2.8;Other applications;77
8.2.9;Economics;79
8.2.10;Acknowledgements;80
8.2.11;References;81
8.3;CHAPTER 5. FAT EXTRACTION;84
8.3.1;Introduction;84
8.3.2;Stages of extraction;85
8.3.3;Fat separation;87
8.3.4;Single cell protein;92
8.3.5;Discussion;94
8.3.6;References;94
8.4;CHAPTER 6. PRECIPITATION AND RECOVERY OF WHEY PROTEIN WITH CARBOXYMETHYL CELLULOSE AND PREPARATION OF A SOLUBLE COMPLEX BY AMMONIA ADSORPTION;96
8.4.1;Introduction;96
8.4.2;Materials and methods;98
8.4.3;Results and discussion;98
8.4.4;Acknowledgement;102
8.4.5;References;102
8.5;CHAPTER 7. THE MECHANICAL RECOVERY OF MEAT—A NEW LOOK AT THETECHNOLOGY;104
8.5.1;Introduction;104
8.5.2;Separation of meat from bone;105
8.5.3;Processing and storage problems associated with MRM;109
8.5.4;Functional properies of MRM and their effect on products;117
8.5.5;Nutritional and health implications;118
8.5.6;Legislation;119
8.5.7;Discussion and conclusions;120
8.5.8;References;121
9;PART III: MANIPULATION AND MODIFICATION OF FOOD WASTE;126
9.1;CHAPTER 8. SILAGE PRODUCTION—THEORY AND PRACTICE;128
9.1.1;Introduction;128
9.1.2;Ensiling of fish by lactic acid bacterial fermentation;129
9.1.3;Acid silage—preservation by adding acid;132
9.1.4;Ensiling of shrimp waste;139
9.1.5;References;141
9.2;CHAPTER 9. THE USE OF ENZYMES;144
9.2.1;Introduction;144
9.2.2;The attitude of the food industry;145
9.2.3;Availability of food waste materials;145
9.2.4;The availability and use of enzymes generally;147
9.2.5;Problems in the use of industrial enzymes;149
9.2.6;References;151
9.3;CHAPTER 10. THE USE OF MICROBIOLOGICAL AGENTS IN UPGRADING WASTE FOR FEED AND FOOD;152
9.3.1;Introduction;152
9.3.2;Pretreatment;155
9.3.3;Aseptic monocultures;155
9.3.4;Non-sterile mixed cultures;157
9.3.5;Future prospects;159
9.3.6;Summary;161
9.3.7;References;161
9.4;CHAPTER 11. PRODUCTION OF EARTHWORM PROTEIN FOR ANIMAL FEED FROM POTATO WASTE;164
9.4.1;Introduction;164
9.4.2;Growth of Eisenia foetida in potato solids;166
9.4.3;Changes in potato waste caused by earthworm activity;171
9.4.4;Methods of processing potato wastes with worms;171
9.4.5;Economics of using worms to break down potato waste;172
9.4.6;Acknowledgements;173
9.4.7;References;173
9.5;CHAPTER 12. TEXTURIZATION OF RECOVERED PROTEINS;174
9.5.1;Introduction;174
9.5.2;Fibre-spinning;175
9.5.3;Effect of lipid;178
9.5.4;Extrusion processing;181
9.5.5;Texturization by gel formation;188
9.5.6;Nutritional and microbiological aspects;189
9.5.7;Conclusions;190
9.5.8;References;191
9.6;CHAPTER 13. CONVERSION OF BONE TO EDIBLE PRODUCTS;194
9.6.1;Introduction;194
9.6.2;The Lensfíeld processes;195
9.6.3;Products—properties and uses;198
9.6.4;Collagen in nutrition;202
9.6.5;References;204
10;PART IV: UTILIZATION;206
10.1;CHAPTER 14. UPGRADED WASTES IN MEAT AND MEAT PRODUCTS;208
10.1.1;Introduction;208
10.1.2;Types of meat product;208
10.1.3;Materials which count as 'meat';210
10.1.4;Non-meat ingredients;210
10.1.5;Derivatives of meat and animal products;212
10.1.6;Functional ingredients;213
10.1.7;Social aspects of the use of upgraded wastes;216
10.1.8;References;218
10.2;CHAPTER 15. UNDERUTILIZED PROTEINS FOR BEVERAGES;222
10.2.1;Introduction;222
10.2.2;Beverages with cheese whey and whey fractions;223
10.2.3;Beverages with soybeans;227
10.2.4;Beverage powders with cheese whey and soybeans;231
10.2.5;Beverages from other protein sources;237
10.2.6;Conclusions;240
10.2.7;References;240
10.3;CHAPTER 16. THE UTILIZATION OF WASTE IN ANIMAL FEEDS;244
10.3.1;Introduction;244
10.3.2;The needs of the animal;244
10.3.3;Limitations to use;247
10.3.4;Utilization of wastes and by-products;248
10.3.5;Wastes and by-products used directly as feedingstuffs;249
10.3.6;Upgrading of wastes and by-products;250
10.3.7;References;255
10.4;CHAPTER 17. CRUDE PECTATE GELLING AGENTS IN HEAT PROCESSED FOODS;258
10.4.1;Introduction;258
10.4.2;Properties of extracted pectins;259
10.4.3;Crude pectate systems in heat processed foods;266
10.4.4;Potential of crude pectate gelling agents;273
10.4.5;References;274
10.5;CHAPTER 18. UTILIZATION OF FOOD WASTES AS RAW MATERIAL IN THE PET-FOOD INDUSTRY;278
10.5.1;Introduction;278
10.5.2;Wastes used as raw materials;278
10.5.3;Properties of wastes as raw materials;279
10.5.4;Nutritional status of pet-foods;282
10.5.5;The future of waste material use by the pet-food industry;284
10.5.6;Acknowledgements;284
10.5.7;References;285
11;PART V: CONCLUSIONS;286
11.1;CHAPTER 19. NUTRITIONAL AND HEALTH IMPLICATIONS;288
11.1.1;Introduction;288
11.1.2;Elements in waste processing relevant to nutritional and health implications;288
11.1.3;Nutritional implications;292
11.1.4;Health implications;295
11.1.5;Systematic stepwise evaluation of nutritional and health implications of novel products;297
11.1.6;Summary;299
11.1.7;References;300
11.2;CHAPTER 20. ECONOMIC CONSIDERATIONS;302
11.2.1;Introduction;302
11.2.2;The scale of the problem;303
11.2.3;Recycling of farm wastes for animal feed;304
11.2.4;Utilization of wastes by the compound feed industry;308
11.2.5;Recycling wastes for pet-foods;309
11.2.6;Recycling wastes for human food;309
11.2.7;Effluent disposal;312
11.2.8;Conclusion;313
11.2.9;References;314
12;LIST OF PARTICIPANTS;318
13;INDEX;322